Grilled Octopus with Charred Cabbage and Lemon-Herb Oil

Instructions

1. 1

   In a large pot, combine water and white wine. Bring to a boil and add the octopus halves. Reduce heat and simmer gently for 35-40 minutes until the thickest part is tender when pierced with a fork. Drain and let cool for 5 minutes.

   Tip: Simmering the octopus first ensures tender meat that won't become rubbery on the grill.

2. 2

   While octopus cooks, prepare the lemon-herb oil by whisking together 5 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, sea salt, black pepper, and red pepper flakes in a small bowl. Set aside.

   Tip: The herb oil can be made up to 2 hours ahead and stored at room temperature.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Brush the cabbage wedges with 1 tablespoon of olive oil on both sides and season lightly with salt and pepper.

   Tip: Keep the grill grates clean and oiled to prevent sticking.

4. 4

   Pat the cooked octopus dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting all the way through the flesh.

   Tip: Scoring helps the grill marks develop and allows better seasoning penetration.

5. 5

   Place the octopus and cabbage wedges on the hot grill. Cook the octopus for 3-4 minutes per side until charred marks appear and the tentacles develop a crispy exterior.

   Tip: Don't move the octopus around too much; let it sit to develop those desirable char marks.

6. 6

   Grill the cabbage wedges for 4-5 minutes per side until they have deep charring and the outer leaves are caramelized and tender.

   Tip: The outer charred leaves will have a slightly bitter, sweet flavor that pairs beautifully with the octopus.

7. 7

   Transfer the grilled octopus and cabbage to a serving platter. Drizzle generously with the lemon-herb oil and serve immediately while still warm.

   Tip: The residual heat will help infuse the herb oil flavors into the octopus.